Crispy Zucchini Chips: Golden, Crunchy, and Guilt-Free Delight!
Bake these Crispy Zucchini Chips: thin, golden slices seasoned to perfection. A healthy, addictive snack ready in under 2 hours—perfect for any craving!
Ingredients
Here’s everything I use, measured with care:
- 2 medium zucchinis
- 1–2 tablespoons olive oil (or avocado oil)
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- ¼ teaspoon black pepper
- Grated Parmesan (optional, to taste)
I set it all out and feel like I’m about to create a masterpiece. This makes about 4 servings—perfect for snacking or sharing if I’m feeling generous. It’s my blueprint for a light, crunchy treat. I always check my stash first—my hack to dodge last-minute scrambles. Nothing’s worse than missing zucchini mid-slice, right? Keeps me cool and ready to bake.
Instructions
Step 1: Preheat the Oven
Let’s start with enthusiasm!—crank your oven to 250°F (120°C) for that slow, crispy magic (I’m already jazzed!). Low and steady—perfect crunch awaits (my kitchen’s humming!).
Step 2: Slice the Zucchini
Wash and dry 2 medium zucchinis—grab a sharp knife or mandolin (my heart’s racing for those rounds!). Slice into 1/8-inch thin circles—thinner means crispier (trust me, you’ll grin like I did first time!). Even slices—ready to shine (my counter’s set!). It’s the crisp foundation—pure veggie love!
Step 3: Draw Out Moisture
Lay zucchini slices on paper towels—sprinkle lightly with ½ teaspoon sea salt (my kitchen’s prepping!). Let sit 10 minutes—salt pulls water out (my excitement’s climbing!). Pat dry with more towels—moisture’s gone (my heart’s happy!). It’s the drying trick—pure crunch prep!
Step 4: Season the Slices
In a large bowl, toss zucchini with 1–2 tablespoons olive oil—coat evenly (my kitchen smells like promise!). Add ½ teaspoon sea salt, ½ teaspoon garlic powder, ½ teaspoon smoked paprika if using, and ¼ teaspoon black pepper—sprinkle grated Parmesan for cheesy vibes if you want (my nose is in love!). Toss again—flavor’s locked in (my anticipation’s soaring!). It’s the tasty dress-up—pure spice joy!
Step 5: Arrange on Sheets
Line baking sheets with parchment—no sticking here (my kitchen’s ready!). Place zucchini slices in a single layer—no overlapping, or they’ll steam (my heart’s full!). Use two sheets if needed—space is key (my counter’s a canvas!). It’s the big setup—pure crisp potential!
Step 6: Bake Low and Slow
Slide sheets into the oven—bake 1.5 to 2 hours, flipping slices halfway for even crisping (my kitchen’s a cozy spa!). Low heat dries them perfect—no burning (my table’s waiting!). Golden and snappy—crunch is coming (my heart’s content!). It’s the slow magic—pure texture bliss!
Step 7: Check and Cool
At 90 minutes, peek at your chips—golden and crisp? You’re there (my kitchen’s glowing!). If soft, bake a bit more—pull when ready and cool 5 minutes on the sheet (my heart’s singing!). Firming up—pure ready-to-munch glory (my counter’s a feast!). It’s the grand finale—total snack love!
Find it online: https://fiteatshub.com/crispy-zucchini-chips-recipe/